Quantity : 3 servings
Preparation : 5 min Cooking : 1 h 50 min
600 g blade pot roast, in large chunks
3 cloves garlic, whole
1 cup red wine 250 mL
1 pinch salt 0.1 g
2 tbsp peppercorns 20 g
1/2 tsp potato starch [optional] 1 g
Before you start
A casserole dish with a tight-fitting lid is necessary for this recipe.
Preheat the oven to 135°C/375°F.
Cut the beef into large chunks. Place all the ingredients in a casserole dish.
Cover and cook in the middle of the oven. Calculate about 3 h per kilo of meat.
If there is too much liquid at the end, transfer it to a small pot then cook on medium heat until reduced. If needed, potato starch may be added to help thicken the sauce.
Serve the meat with its cooking juices.
This stew can be prepared a few days in advance and brought to a simmer before serving.